Kari (Pakistani Cuisine)

Kari (Pakistani Cuisine)

Yogurt 1 kg
Basin 1/2 cup
Garlic 2 tbsp (Chopped)
Ginger 1 tbsp
Onion 2 medium
Ghee 4 - 5 tsp

GARAM MASALA (Whole)

Darchini 2
Long 4
Whole Black pepper 15
Zeera 1 tsp
Salt 1 tsp (to taste)
Red Chillies 1 1/2 tsp (to taste)
Haldi 1 tbsp
Green Chillies 2-3 chopped

Procedure

Heat the oil, add onion fry it till golden brown, and add garlic and half paste ofthe ginger, fry it.

Add salt, chillies, haldi and zeera, fry ity.

Mix the basin in yogurt like lassi and pour in prepared masala, cook it on low heat.
When half cooked, add green chillies.

Make the Pakoras

Spinach 250 grams
Basin 250 grams
Green Coriander 2-3 tbsp
Anar dana 1 tbsp
Dry Corriander 1 tbsp
Zeera 1 tsp
Salt 1 tsp (to taste)
Red Chillies 1 tsp (to taste)
Green Chillies

Method

Mix all ingredients and egg in basin and make the pakora paste.
Rest it for 1/2 hour. Deep fry to make the pakoras.

Add the pakoras and half ginger in Kari mixture.
Cook it till the Kari is ready.

Turka

Heat the oil, add zeera, whole red chillies and make the tarka. Pour in Kari. Sprinkle the green coriander, maithi and gram masala powder and cover it. Serve hot.